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Making green bean casserole in the crock pot-how can I thicken the "sauce"?

I am making green bean casserole in the crock pot. The beans are fresh and I sort of made up my own recipe. They sauce tastes great, but I need to thicken it up. Should I add flour to it? Thanks.
The roux is a good idea. I didn't know about that but I already had like 4 tbs. butter in the g.b.c. so I just added like 5 pinches of flour, stirring between each, and that worked great. Thanks for all your ideas!!

Whoa, no corn starch! You were half right with the flour. There is a thickening agent used in culinary arts known as roux. It conisists of 50% flour (heated till smell of flour fades) and 50% fat (this can be olive oil or clarified butter) look it up and try it! This works wonders!

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